Spiral Owls Gluten Free Sandwich Bread

Spiral Owls Gluten Free Sandwich Bread
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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 220.7
  • Total Fat: 7.7 g
  • Cholesterol: 28.3 mg
  • Sodium: 170.2 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.8 g

View full nutritional breakdown of Spiral Owls Gluten Free Sandwich Bread calories by ingredient
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Introduction

Sandwich Bread recipe that utilizes my GF flour mix. A serving is 2 slices. Like most GF breads, this bread tastes best toasted. Sandwich Bread recipe that utilizes my GF flour mix. A serving is 2 slices. Like most GF breads, this bread tastes best toasted.
Number of Servings: 15

Ingredients

    4 cups Spiral Owls GF Flour Mix
    1/4 Cup Ground Flax Seed Meal
    Gelatin - 1 envelope (1 tbsp)
    2 TB Apple Cider Vinegar
    1/4 Cup Molasses
    1/4 Cup Shortening
    2 Large Eggs
    1 tsp Salt
    2 cups warm (almost hot) Water
    2 1/4 tsp Bakers Yeast

Directions

Take all wet ingredients and place them in your bowl or bread mixer.
Take flour and put it on top of the wet ingredients. Then add all dry ingredients on top of the GF flour BUT the yeast. Make a small hole in the dry ingredients and add in the yeast.

Now start the mixer/bread machine (machine goes on dough setting)
If using hand mixer, mix bread until well blended, then keep going for another 3 minutes. Place in greased bread pan, let rise until it's almost to the top of the bread pan, then place in a 350 degree preheated oven for an hour.
If using bread machine. Use a spatula to scrape down the sides of the pan, then let it go. When it gets down to 50 min left (set a timer if you need too), turn off the bread machine, and dump the bread out into a bread pan. Let rise until it's almost even with the top of the bread pan, then place in a preheated 350 degree oven for about an hour.
Bread is done with a butter knife can be inserted and come out clean.
If you like your bread to have a lighter crust, after 10 min in the oven, cover the bread with tinfoil.

Number of Servings: 15

Recipe submitted by SparkPeople user FLISLESHNITZ.

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